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Dodol is a toffee-like food
delicacy popular in Indonesia, Malaysia, Philippines, Singapore, and Sri
Lanka.In the Philippines, especially in the Ilocos
Region in Luzon and in the
Lanao provinces of Mindanao and in
India especially in the Region of Goa. It
is made with coconut milk, jaggery, and rice flour,
and is sticky, thick and sweet. It normally takes up to 8-9 hours
to cook dodol. From the start till the end of the cooking process,
the dodol must be constantly stirred in a big wok. Pausing in
between would cause the dodol to burn and that will spoil the taste
and aroma. To know if the dodol is completely cooked is when it is
firm and doesn't stick to your fingers when you touch it.

It is mostly served during festivals such as Hari Raya Aidilfitri and Hari Raya Haji. There are different versions
of Dodol available including a Durian flavor,
which is called "lempuk" available in Asian food stores.